eat local the  COOKBOOK  Seasonal Recipes from a Maine Farm LISA TURNER the eat local cookbook Eat Local.indb 3/21/11 2:00:54 PM Eat Local.indb 3/21/11 2:00:54 PM eat local the cookbook Seasonal Recipes from a Maine Farm by Lisa Turner foreword by Eliot Coleman Eat Local.indb 3/21/11 2:00:55 PM Copyright © 2011 by Lisa Turner All rights reserved ISBN: 978-0-89272-923-4 Library of Congress Cataloging-in-Publication Data available upon request Design by Jennifer Baum Cover Design by Miroslaw Jurek Front cover photograph by Miller/StockFood Printed in the United States of America Books • Magazine • Online www.downeast.com Distributed to the trade by National Book Network Eat Local.indb 3/21/11 2:00:55 PM To my four best friends: Ralph, Maggie, Will, and Katie Eat Local.indb 3/21/11 2:00:55 PM contents 23 Foreword Spring by Eliot Coleman Appetizers 24 10 Salads 28 Introduction Side Dishes 32 12 Why Eat Local? 15 How to Eat Local 18 Gardening Basics Eat Local.indb Entrées 37 Desserts 47 51 Summer Appetizers 52 Salads 55 21 Side Dishes 60 A Few Words to the Cook Entrées 66 Desserts 79 3/21/11 2:00:55 PM contents 85 151 Fall Basics Appetizers 86 159 Salads 90 Tips for Vegetable Storage Side Dishes 95 Entrées 101 Desserts 113 121 Winter 168 Recipe Index 170 Index Appetizers 122 Salads 126 Side Dishes 128 Entrées 133 Desserts 144 Eat Local.indb 3/21/11 2:00:55 PM Eat Local.indb 3/21/11 2:00:55 PM foreword I f you shop at a farmers’ market or purchase locally grown vegetables from a nearby food co-op, you are benefiting from the hard work of small farmers They are people who truly care about the quality of the food they produce If you join a CSA for a weekly share, you have the opportunity to get to know small farmers on a deeper level The work they is not easy, but they know it is important These are the type of people you want to have growing your food They are hard working, knowledgeable, sincere, and conscientious They have a passion for growing food the right way, not only as a culinary delight but also for its superior nutritional value In order to that, they have to know all about the importance of soil organic matter, balanced mineral sources, soil aeration, careful irrigation, and proper seed variety selection They have to know those things in order to produce superior-quality vegetables whatever the season of the year During my farming career I have gotten to know many of these growers, and I am always impressed by their dedication Lisa Turner is one of the best of them, and she has pioneered new crops and new techniques Who better to write a cookbook than someone who really knows what it takes to create great food? Eliot Coleman Harborside, ME March 1, 2011 Eat Local.indb foreword 3/21/11 2:00:55 PM stock or recipe, you can remove them and discard before storing the fennel Those leaves will respirate and pull moisture out of the fennel, and it's hard to find a bag big enough to cover the entire fennel plant To use, wash and cut off the stem end and the stalks, leaving just the bulb Garlic Garlic is very happy when stored in an open container on the counter Terra cotta or ceramic garlic keepers work very well and will keep garlic for months If you want to store it longer than that, store it in a mesh bag in the refrigerator The whole garlic is called a head Pull off some of the outer paper and you can pull apart the small cloves You can peel each clove, or lay the clove down on a board and hit it with the flat side of a large chef’s knife to smash it This breaks the skin and it can be removed easily Cut off the small stem end and proceed according to the recipe Green Beans This covers all fresh beans: green, wax, purple, romano, pole, bush, and haricot vert Haricot vert are “French” beans, and are thinner, slightly longer, and more intensely flavored than regular green beans Romano beans are an Italian bean and may have flat pods or may be round, but definitely have a unique and wonderful flavor, slightly different than regular green beans Wax beans are yellow beans, and also have their own flavor Purple beans are purple when raw but turn green when cooked (The amazing color-change bean!) Pole beans grow on long vines that need a pole to climb, and bush beans grow on short bushes For most varieties, you won’t be able to tell pole beans from bush beans when you see them at the farm stand Store them all in plastic bags in a warmer spot in the refrigerator, about 40 to 45 degrees Wash just before using them, as extra water on them during storage will promote bad spots Snap the stem end off It’s your choice whether you leave the pointy growing end on or not Green beans used to be referred to as “string beans” because there was a tough string that ran from end to end along the curved inside of the bean Most bean varieties that are grown now have been bred so that they are stringless If you find an older variety, you may need to remove the string when you remove the stems Kale Store in the refrigerator, unwashed, in a plastic bag with the air removed Wash before using The stems may be tough, so you can either cook them a little longer than the greens or discard them Leeks Store in a plastic bag in the refrigerator To use, wash and remove the stem Both the white part and the green leaves can be used Leeks can collect a lot of dirt between the leaves, especially near the base, so they may need to be washed again after slicing to remove the last of it Eat Local.indb 163 storage tips 163 3/21/11 2:01:03 PM Lettuce Wash the lettuce head if it has not already been washed and set it upside down to drain for a little while Shake out any remaining water and put the lettuce in a bag with the corners of the bag cut off to allow drainage for any excess water Store in the refrigerator To use, pull each leaf off and wash it, especially at the base, because dirt can get stuck in the leaves Spin the leaves or dry them with a towel Melons Cantaloupe, muskmelon, charentais, honeydew, and many other kinds of melons are available from local farmers Some types of melons are best ripened on the vine and some ripen better after they are picked To tell if one is ripe, sniff it at the spot where it was connected to the vine It will smell like a melon You can also tap it and see if it sounds hollow, which will happen when it’s ready All melons will continue to ripen further off the vine They can be stored in the refrigerator, which will slow ripening, or left on the counter to ripen more quickly Mesclun If it hasn’t been washed at all, wash it when you get home Dry it in a spinner or by tossing it in a clean dish towel until most of the water is gone Put a paper towel in the bottom of a plastic bag and add the greens Make sure that you personally have washed and dried the greens before serving Onions Store onions in the refrigerator, but not wrap them in plastic Many people store them on the counter or in a drawer, but they really will keep longer if refrigerated To use, slice off the ends and remove the skin If it’s hard to peel, I sometimes slice the skin lengthwise in a couple of places to make it a little easier To slice, cut the onion in half lengthwise and lay the flat side down so it doesn’t roll, then slice with a chef’s knife Parsnips Store in a plastic bag in the refrigerator To use, wash them and cut off the stem end It’s your choice whether or not to peel them Peas, Snap Peas, and Shell Peas Store in a plastic bag in the refrigerator Shell peas just before using Wash snap and snow peas before using, and remove the stem end Some snap and snow peas have a tough string that will come off with the stem end if you pull down the pea along the seam 164 Eat Local.indb 164 the eat local cookbook 3/21/11 2:01:03 PM Peppers Store loose or in a perforated plastic bag in a cool place at 40 to 55 degrees To use, wash and slice the top off the pepper Remove the stem from the top piece and remove all the seeds and membrane from the center You can then slice the pepper into strips or rings or chunks The top is good to use, too If they are hot peppers, the capsaicin, which is the compound that makes peppers hot, will get on your hands and from there can get on your mouth or eyes if you wipe them before washing your hands Be careful with hot peppers, and be sure to wash your hands with soap and water after working with them There is a lot more heat in the seeds than in the flesh of the pepper, so if you want more heat, use the seeds, too Freezing Peppers: Peppers are the easiest vegetable to freeze If they get ahead of you, or if you bring a lot in from the garden right before the frost, just freeze them and enjoy them throughout the winter Remove the stem and seeds, cut to desired sizes or shapes, and freeze You can freeze them on a cookie sheet and put them in a bag when they are frozen This will help keep the pieces separate so you can take out only what you need u Potatoes “New potatoes” refer to potatoes dug in the summer They have a soft skin that is easily damaged and are generally eaten unpeeled They prefer to be stored at 50 to 60 degrees, and so can stay on the counter for a short period of time If left out in the light, the skins will start to photosynthesize and turn green or darken, so they are best kept in a brown paper bag Do not store in plastic Storage potatoes are dug in the fall after their foliage has died back The skins cure and toughen so that they are not as easily damaged It’s up to you whether or not to peel them They prefer to be stored a little colder, 40 to 50 degrees, so perhaps in a warmer spot in the refrigerator or a cold spot in the mud room To use potatoes, wash them and remove any bad spots or sprouts Your choice as to whether or not you peel them in most recipes Pumpkins Pie pumpkins are generally small pumpkins What’s the difference between a “carving” pumpkin and a “pie” pumpkin? Carving pumpkins are larger, not quite as sweet (although not so much that you’re likely to use any additional sugar in a pie or bread), and when cooked down they may be slightly more watery than a pie pumpkin If the carving pumpkin seems too watery to put in a recipe, just let it sit in a sieve for a little while and let some of the water run off before you use it You can cook or carve any pumpkin Store at 50 to 60 degrees, or on the counter Although they are considered a “storage” vegetable, they not store as long as the root vegetables, so you’re best off to plan to use them up by the end of December or early January To use, wash them, cut and remove the stem and seeds See Pumpkin Puree (page 152) for further instructions Eat Local.indb 165 storage tips 165 3/21/11 2:01:03 PM Radishes These aren’t just red anymore Try the white, pink, purple, green, or black ones Some are very hot, so be careful The leaves are entirely edible, and can be added to a salad or cooked like other greens Store in a plastic bag in the refrigerator To use, wash and remove the greens and pointy tip To use the greens, wash and remove all pieces of the radish from the greens Rutabaga This is sometimes called a yellow turnip Store in a plastic bag in the refrigerator To use, wash and cut off the stem and tip Your choice as to whether to peel it or not Scallions or Green Onions Store in a plastic bag in the refrigerator To use, wash and slice off the roots You can use the both the green and white parts Spinach Store in the refrigerator, unwashed, in a plastic bag with the air removed Wash before using If you get a savoyed type (crinkly leaves) it will hold more dirt, so be careful while washing Dry it in a spinner or a towel before using, even if you are going to stir fry it or put it in a dish The leaves can hold a lot of water that can throw off the liquids content in whatever you’re cooking Summer Squash There are lots of different types of summer squashes, including the typical yellow summer squash with a thin neck and a fat body, little round patty pans in yellow, green, or white, whitish green Lebanese squash, and zucchini in green or yellow, and long or round shapes They are all interchangeable in recipes and are all stored and prepared in the same way They prefer to be stored a little warmer, 40 to 50 degrees To use, wash and cut off the stem end and tip If they have gotten very large and have a lot of seeds, you may want to remove the seeds In general, try to pick them at a smaller size before the seeds have a chance to develop Tomatoes Tomatoes come in lots of different colors, shapes, and sizes Plum tomatoes tend to be firmer and consequently cook down more quickly Many people prefer them as a salad tomato, too The flavors of the colored tomatoes vary and so it’s fun to try them all Tomatoes should not be stored in the refrigerator unless they are cut or they will get mealy Store whole tomatoes on the counter To use, wash and remove the stem 166 Eat Local.indb 166 the eat local cookbook 3/21/11 2:01:04 PM Turnips Store in a plastic bag in the refrigerator To use, wash and cut off the stem and tip Your choice as to whether or not to peel it Winter Squash There are an amazing number of different types of winter squash To try to make a little sense out of it all: u Small, cream and green and sometimes orange stripes, round – Sweet dumpling – very sweet, easy to stuff, doesn’t store too long u Medium size, green, cream, and orange – Carnival – these are one of the longest storing squashes u Small, cream and green stripes, zeppelin shaped – Delicata - very sweet, easy to stuff, you can eat the skin It doesn’t store too long u Large, pale yellow, oval – Spaghetti squash – the flesh is stringy like spaghetti It doesn’t store too long u Medium sized, dark green, acorn shaped with ribs – Acorn squash – the flesh is dark orange and of medium moisture u Medium sized, dark green with a little slate green nubbin on the end– Buttercup – very sweet and dry u Slate green, football shaped – Hubbard – these used to be huge, but there are now smaller varieties – medium orange flesh and medium moisture u Bright orange, tear drop shaped – Red Kuri – sometimes sold by the variety Sunshine Very dark orange and moist u Beige, thick neck and enlarged bulb end – Butternut – fine grained flesh, medium orange and medium sweet u They all like to be stored at 50 to 55 degrees To use, wash, cut in half lengthwise, remove the stem and seeds Eat Local.indb 167 storage tips 167 3/21/11 2:01:04 PM recipe index Appetizers Crab Cake on Pea Shoots, 24 Radish Sandwiches, 25 Baby Lettuce with Steak and Arugula Pesto, 26 Hot Fried Turnips, 27 Celeriac Salad, 94 Vegetable Gratin, 131 Ultimate Mashed Potatoes, 132 Carrot Slaw, 127 Beet Salad, 127 Winter Squash in Filo, 88 Frisee Salad, 55 Baba Ganouj, 89 Coleslaw, 56 Summer Squash or Zucchini with Garlic and Basil, 62 Greek Salad, 57 Braised Fennel, 63 Green Beans with Warm Mustard Vinaigrette, 58 Egg Rolls, 64-65 Goat Cheese Crudités, 125 Tomato and Mozzarella (Caprese Salad), 52 Pickled Beets and Eggs, 53 Stuffed Tomatoes, 54 Salads Pea Shoot and Nectarine Salad, 28 Arugula and Pancetta Salad, 29 Basic Mesclun Salad, 30 Baby Bok Choi Coleslaw, 31 Old-fashioned Homemade Sauerkraut, 90 Kimchi, 91 eat local Cucumbers with Dill and Sour Cream, 59 Side Dishes Sautéed Radishes, 32 Raw Fennel, 53 Eat Local.indb 168 Mashed Carrot and Turnip, 130 Updated Stuffed Peppers, 87 Hot Parsnip, Bleu Cheese, and Bacon Hors d’Oeuvres, 124 the Arugula, Beet, and Feta Cheese Salad with White Balsamic Vinaigrette, 93 Roasted Root Vegetables, 129 Parsnip, Dried Cranberry, and Walnut Salad, 126 Root Vegetable Tarts, 123 Rutabaga and Bacon, 129 Fried Green Tomatoes, 86 Beet and Goat Cheese Dip, 122 168 Roasted Squash and Kale Salad with Maple Garlic Dressing, 92 Beet Greens, 32–33 Garlic and Ginger Broccoli, 33 Chard with Feta and Olives, 34 Turnip Greens, 35 Snow Peas with Pancetta and Artichoke Hearts, 36 Red Cabbage with Apples, 95 Spicy Beets, 96 Mashed Potatoes and Kale, 97 Spaghetti Squash Tamales, 98–99 Breaded Eggplant, 99 Crunchy Kale, 60 Spicy Carrots, 61 Green Beans with Shallot Horseradish Sauce, 65 Entrees Broccoli Raab Pasta, 37 Thai Curry, 38 Spinach and Cream Cheese Omelet, 39 Broccoli Raab and White Beans, 40 Calzones, 41 Cream of Greens Soup, 42 Beet Green and Potato Pancake, 43 Spinach Cannelloni, 44-45 Garlic Shrimp with Baby Bok Choi, 45 Ham, Cheese, and Asparagus Casserole, 46 Onion Soup, 101 Red Flannel Hash, 100 Tuna Noodle Casserole, 102 Beet Pancakes, 128 Potato Leek Soup, 103 cookbook 3/21/11 2:01:04 PM Stuffed Peppers, 104 Zucchini Casserole, 71 Blueberry Buckle, 80 Sausage, Peppers, and Onions in Cream Sauce, 105 Paella, 72-73 Blueberry Cobbler, 81 Blueberry Pie, 82 Moussaka, 106-107 Zucchini and Cheese Tart, 74 Spinach, Tomato, and Goat Cheese Quiche, 75 Potato and Leek Casserole, 107 Polenta Lasagna, 108-109 Pork Chops with Brussels Sprouts over Winter Squash, 110 Sausage-stuffed Squash, 111 Baked Fish with Celery, 112 Shepherd’s Pie with Rutabagas, 133 Thai-accented Lobster and Native Corn Bisque, 77 Sausage and Kale Soup, 78 Desserts Rhubarb Pie, 47 Basics Balsamic Vinaigrette, 152 Pumpkin Puree, 152 Tomato Sauce, 153 Pesto, 154 Basic Pie Crust, 155 Biscuits, 156 Quesadillas with Rutabagas, 134 Beef Stew, 135 Strawberry Shortcake, 49 Fresh Whipped Cream, 158 Chicken with Dumplings, 136 Strawberry Pie, 50 Hollandaise Sauce, 158 Savoy Cabbage Soup, 137 Pumpkin Cheesecake, 113 Authentic Stuffed Cabbage, 138–39 Green Tomato Mincemeat Pie, 114 Sausage and Root Vegetables, 139 Pumpkin Bread, 115 Potato Goulash, 141 Baked Beans, 142 Pizza Dough, 157 Chocolate Beet Cake, 118–19 Pumpkin Pie, 119 Steak Salad, 66 Carrot Cake, 145 Cooked Cabbage all the way to Lazy Stuffed Cabbage, 67 Apple Crisp, 146 Oven-roasted Fennel with Fish, 70 Crostini, 156 Pumpkin Whoopie Pies, 116–17 Cream of Celeriac Soup, 143 Pan-seared Scallops with Spinach and Corn Salad, 68–69 Eat Local.indb 169 Basil Pizza, 76 Vanilla Bean Mascarpone Panna Cotta with Fresh Rhubarb and Orange Compote, 48-49 Pot Roast, 140 Maine Wild Blueberry Pecan Stuffed French Toast, 82–83 Apple Cake, 144 Applesauce Cookies, 147 Apple Cranberry Cake, 148 Apple Pie, 149 Apple Berry Pie, 79 recipe index 169 3/21/11 2:01:04 PM index A buckle, 80 Apples cobbler, 81 Apple Cranberry Cake, 148 Maine Wild Blueberry Pecan Stuffed French Toast, 82–83 Applesauce Cookies, 147 pie, 82 cake, 144 Bok choi crisp, 146 Baby Bok Choi Coleslaw, 31 pie, 79, 149 Garlic Shrimp with Baby Bok Choi, 45 with red cabbage, 95 Bread Artichoke hearts with snow peas and pancetta, 36 Crostini, 156 Arugula pumpkin, 115 Arugula and Pancetta Salad, 29 Broccoli Arugula, Beet, and Feta Cheese Salad with White Balsamic Vinaigrette, 93 Broccoli Raab and White Beans, 40 pesto, 154 garlic and ginger, 33 Asparagus Brussels sprouts Ham, Cheese, and Asparagus Casserole, 46 Pork Chops with Brussels Sprouts over Winter Squash, 110 B Cabbage Basil Pizza, 76 authentic stuffed, 138–39 Beans Coleslaw, 56 baked, 142 lazy stuffed, 67 Broccoli Raab and White Beans, 40 red, with apples, 95 green, with warm mustard vinaigrette, 58 sauerkraut, 90 green, with shallot horseradish sauce, 65 Savoy Cabbage Soup, 137 Beef 170 Eat Local.indb 170 Broccoli Raab Pasta, 37 Baby Lettuce with Steak and Arugula Pesto, 26 C Pot Roast, 140 Cake salad, 127 apple, 144 Steak Salad, 66 apple cranberry, 148 stew, 135 carrot, 145 Beets chocolate beet, 118–19 and goat cheese dip, 122 Pumpkin Cheesecake, 113 Arugula, Beet, and Feta Cheese Salad with White Balsamic Vinaigrette, 93 Calzones, 41 Beet Green and Potato Pancake, 43 Carrots Chocolate Beet Cake, 118–19 Carrot Slaw, 127 greens, 32-33 cake, 145 pancakes, 128 mashed, with turnip, 130 pickled, with eggs, 53 spicy, 61 spicy, 96 Casseroles Biscuits, 156 ham, cheese, and asparagus, 46 Bisque, Thai-accented Lobster and Native Corn, 77 Polenta Lasagna, 108–109 Blueberries potato and leek, 107 the eat local Cannelloni, spinach, 44–45 cookbook 3/21/11 2:01:04 PM tuna noodle, 102 Moussaka, 106–107 zucchini, 71 Celeriac F Cream of Celeriac Soup, 143 Fennel salad, 94 braised, 63 Celery oven-roasted, with fish, 70 Baked Fish with Celery, 112 raw, 53 Chard with Feta and Olives, 34 Fish Cheese baked, with celery, 112 Beet and Goat Cheese Dip, 122 with oven-roasted fennel, 70 Goat Cheese Crudités, 125 French toast Ham, Cheese, and Asparagus Casserole, 46 Maine Wild Blueberry Pecan Stuffed French Toast, 82–83 Spinach, Tomato, and Goat Cheese Quiche, 75 Zucchini and Cheese Tart, 74 G Cheesecake, pumpkin, 113 Goulash, potato, 141 Chicken with Dumplings, 136 Chocolate H Chocolate Beet Cake, 118–19 Ham, Cheese, and Asparagus Casserole, 46 Cookies, applesauce, 147 Hash, red flannel, 100 Corn Hollandaise sauce, 158 Pan-seared Scallops with Spinach and Corn Salad, 68–69 Thai-accented Lobster and Native Corn Bisque, 77 Crab Cake on Pea Shoots, 24 Cranberries Apple Cranberry Cake, 148 K Kale crunchy, 60 with mashed potatoes, 97 Cream, whipped, 158 Roasted Squash and Kale Salad with Maple Garlic Dressing, 92 Crostini, 156 Sausage and Kale Soup, 78 Cucumbers with Dill and Sour Cream, 59 Curry, Thai, 38 D L Lasagna, polenta, 108–109 Leeks Dressings Potato and Leek Casserole, 107 Balsamic Vinaigrette, 152 Potato Leek Soup, 103 Maple Garlic, 92 Lobster E Thai-accented Lobster and Native Corn Bisque, 77 Egg Rolls, 64–65 M Eggs Moussaka, 106–107 with pickled beets, 53 Spinach and Cream Cheese Omelet, 39 P Eggplant Paella, 72-73 breaded, 99 Pancakes Eat Local.indb 171 index 171 3/21/11 2:01:04 PM beet, 128 Q beet green and potato, 43 Quesadillas with Rutabagas, 134 Panna cotta Quiche, spinach, tomato, and goat cheese, 75 Vanilla Bean Mascarpone Panna Cotta with Fresh Rhubarb and Orange Compote, 48–49 Parsnips Hot Parsnip, Bleu Cheese, and Bacon Hors d’Oeuvres, 124 Parsnip, Dried Cranberry, and Walnut Salad, 126 Peas shoots on crab cakes, 24 shoots and nectarine salad, 28 snow, with pancetta and artichoke hearts, 36 Peppers Sausage, Peppers, and Onions in Cream Sauce, 105 stuffed, 104 sautéed, 32 Rhubarb pie, 47 Vanilla Bean Mascarpone Panna Cotta with Fresh Rhubarb and Orange Compote, 48–49 Rutabaga, see Turnip S Sausage and Kale Soup, 78 Pie Sausage, Peppers, and Onions in Cream Sauce, 105 apple, 149 Sausage-stuffed Squash, 111 apple berry, 79 Scallops, pan-seared, with spinach and corn salad, 68–69 blueberry, 82 Shepherd’s Pie with Rutabagas, 133 crust, 155 green tomato mincemeat, 114 pumpkin, 119 Shrimp, garlic with baby bok choi, 45 Soup cream of celeriac, 143 rhubarb, 47 cream of greens, 42 strawberry, 50 onion, 101 Pizza potato leek, 103 basil, 76 sausage and kale, 78 dough, 157 Polenta Lasagna, 108–109 Pork Chops with Brussels Sprouts over Winter Squash, 110 Pot Roast, 140 savoy cabbage, 137 Spinach Spinach Cannelloni, 44–45 and cream cheese omelet, 39 Potatoes Beet Green and Potato Pancake, 43 Eat Local.indb 172 sandwiches, 25 and root vegetables, 139 Pesto, 154 Radishes Sausage updated stuffed, 87 172 R Spinach, Tomato, and Goat Cheese Quiche, 75 mashed, with kale, 97 Pan-seared Scallops with Spinach and Corn Salad, 68–69 Potato and Leek Casserole, 107 Squash Potato Goulash, 141 Potato Leek Soup, 103 Roasted Squash and Kale Salad with Maple Garlic Dressing, 92 ultimate mashed, 132 Spaghetti Squash Tamales, 98–99 Pumpkin Winter Squash in Filo, 88 bread, 115 Steak Salad, 66 cheesecake, 113 Strawberries pie, 119 pie puree, 152 shortcake, 49 whoopie pies, 116–17 Squash the eat local cookbook 3/21/11 2:01:04 PM Pork Chops with Brussels Sprouts over Winter Squash, 110 sausage stuffed, 111 summer, with garlic and basil, 62 T Tomato and mozzarella (Caprese Salad), 52 Fried Green Tomatoes, 86 Green Tomato Mincemeat Pie, 114 sauce, 153 Spinach, Tomato, and Goat Cheese Quiche, 75 stuffed, 54 Tuna Noodle Casserole, 102 Turnip greens, 35 hot fired, 27 mashed, with carrot, 130 Quesadillas with Rutabagas, 134 Rutabaga and Bacon, 129 Shepherd’s Pie with Rutabagas, 133 V Vegetables gratin, 131 roasted root, 129 Root Vegetable Tarts, 123 W Whoopie pies, pumpkin, 116–17 Z Zucchini casserole, 71 and cheese tart, 74 with garlic and basil, 62 Eat Local.indb 173 index 173 3/21/11 2:01:04 PM Eat Local.indb 174 3/21/11 2:01:04 PM Eat Local.indb 175 3/21/11 2:01:04 PM Eat Local.indb 176 3/21/11 2:01:04 PM Local Food Simply Tastes Better! “Lisa Turner is one of the best [farmers]…she has pioneered new crops and new techniques Who better to write a cookbook than someone who really knows what it takes to create great food?” From the foreword by Eliot Coleman, author of The Winter Harvest Handbook M aine has an abundance of fresh, seasonal produce—all you need to know is what to with it But cooking with local fruits and vegetables can be an intimidating process, especially when you have a pound of kale staring you in the face and half an hour to get dinner on the table Lisa Turner, of Laughing Stock Farm in Freeport, makes cooking and eating locally a whole lot easier with more than 125 recipes from her own kitchen, local farmers, home cooks, and Maine’s top chefs, including Sam Hayward, Abby Harmon, Jeff Landry, and more Turner helps even the novice cook turn a farm-stand purchase into a quick, healthy meal From what to with loads of leafy greens to how to cook hakurei turnips to tips for growing your own tasty vegetables, this cookbook makes eating well easy all through the year .. .the eat local cookbook Eat Local. indb 3/21/11 2:00:54 PM Eat Local. indb 3/21/11 2:00:54 PM eat local the cookbook Seasonal Recipes from a Maine Farm by Lisa Turner foreword by Eliot Coleman Eat. .. still available later in the season, use strawberries or raspberries in place of half or all of the nectarines 28 Eat Local. indb 28 the eat local cookbook 3/21/11 2:00:56 PM Arugula and Pancetta... come from a greater distance Other products like grains, storage potatoes, and dry beans may also require a greater land base for the farmer to be able to make a living, and larger farms are more